What We Ate This Week: Week 7

Sunday - Pakistani Kima

This is an easy hamburger curry from the More With Less cookbook, served over brown rice, and a side of cauliflower that has been steamed with a dusting of salt and garam masala.

Pakistani Kima

3 T. butter
1 c. onion, chopped
2 cloves garlic, minced
1 lb. lean ground beef
1 1/2 T. curry powder
1 1/2 tsp. salt
one dash each of pepper, cinnamon, ginger, and turmeric
2 c. cooked tomatoes (I used one 28 oz. can of crushed tomatoes)
2 potatoes, diced (I use a large sweet potato--cut your potatoes small or they'll take forever to cook)
2 c. frozen peas or green beans
1 15.5 oz. can garbanzo beans (optional)
flaked unsweetened coconut for garnish (optional)

In a large pot, melt the butter and brown the ground beef in it, breaking it up as it cooks. Add the onion, garlic, and potatoes and cook until the onion is soft and translucent. Add the spices and stir, cooking for 1-2 minutes. Add the peas and tomatoes, and chick peas if using. Allow to simmer together until the potatoes are soft, at least 25-35 minutes. Longer doesn't hurt. Serve over rice and top with coconut if desired.

Monday - Instant Pot Macaroni and Cheese & Vegetables

Tuesday - Beef & Vegetable Stir Fry

A cell phone photo is all I have for this meal because I forgot to charge my camera battery. A repeat from week 2, with the changes I planned then to make. 

Wednesday - Spicy Roasted Ratatouille with Spaghetti

This fantastic recipe from the Cookie and Kate blog is a staple of ours, especially during the summer months when nearly all the ingredients come straight from our garden. Right now we're pulling the grape tomatoes from our freezer, where we stored whatever we couldn't eat fresh over the summer specifically to be able to make this recipe all year long. I make a whole pound of spaghetti to feed our family and pack as many vegetables as I reasonably can onto the sheet pans. I often brown some diced Italian chicken sausage and saute a small can of artichoke hearts to add at the end.

The picture of the raw vegetables was shot with natural light as I began dinner prep, and the completed meal was shot using a bounce flash in the yellow light of our kitchen fixture, which is what I usually have left to work with by the time I get dinner on the table.

Friday - Anne's Chicken

The chicken recipe can be found here. I use chicken breasts rather than bone-in pieces. I'm noticing now that we ate kind of a lot of pasta/noodles this week (and it doesn't end here). The meals were each different enough that I didn't really think about it during the week! 

Saturday - Pad Thai with Chicken

This picture leaves a lot to be desired, but this recipe (with a much nicer photograph) helped me make the best pad Thai I've managed to achieve at home so far. I made some small changes to the sauce based on tips from other recipes and used:

1/3 c. packed brown sugar + (optional) 2 T. white sugar
1/4 c. fish sauce (Red Boat brand, less fishy and more complex flavor)
1/4 c. tamarind concentrate
2 T. mushroom soy sauce (Healthy Boy brand)
juice of 1 fresh lime
2 tsp. chili-garlic paste 

We had chicken, bean sprouts, sliced bell peppers, chopped green onions, and grated carrot in our pad Thai, with plenty of finely chopped peanuts on top (and would have had cilantro as well if I had remembered to get some). I had to cook this in two batches to feed our family. You definitely don't want to crowd your wok or pan for this. 

You can find all previous weeks of meals through the WWATW tag.


Popular Posts